First, Put your eggs and soy sauce in a bowl (I prefer something with a lid) with some garlic salt.

Shake or beat so everything is mixed.

Put your pork chops in the egg wash, and shake up again (if you use a bowl with a lid, you can always let the chops “marinade” in the egg wash for a couple of hours, but this is not mandatory).

Preheat the over to 375 degrees.

Next, put your bread crumbs in a bowl. Mix in garlic salt, parsley flakes, Italian seasoning, black pepper and a TINY bit of crushed red pepper. Run a fork through it until mixed throughly.

Now, spray the pyrex dish with the butter spray, giving it a nice thick coat. (We don’t want these to stick, and it makes the chops juicier.)

Take your chops one at a time out of the soy sauce egg wash, and dip them in the bread crumbs, so they are covered, and as you finish, one chop at a time, place them side by side in your pyrex dish.

Next, spray a nice layer over the tops of the chops with the butter flavored spray.

Stick them in the already preheated oven. When one side is a nice crispy brown (see pic for example) flip them over using a pair of tongs, and cook the other side to the equivelent brown crispyness. (You can also check the internal temp of the chop if you are more comfortable with that- internal temp should be NO LESS than 180 degrees.)

Take out of the oven, and enjoy with some veggies or whatever you normally eat with your porkchops! 🙂

Drain pineapple chunks and retain 1/3 cup liquid in large bowl. Add cream cheese to liquid and whip until smooth. Fold in all remaining ingredients until well-mixed. Chill for at least one hour. This makes a great, healthy snack for little ones or colorful side dish.

First thing you need to do is infuse the olive oil with the garlic. This is done by thinly slicing the cloves and roasting them in the olive oil at medium heat. About five minutes should be plenty. Reserve the oil as it will be used in the rest of the recipe as well.

Now, slice the tomatoes vertically and place on cookie sheet. Brush them with some of the garlic infused oil and dash them with salt and pepper. Slow roast in oven @ 250 degrees for about an hour and a half.

About thirty minutes before the tomatoes are done you may slice the eggplant into rounds, not to thin, but not so thick they dont cook well, about a half an inch is good. Brush the eggplant with the infused oil,and dash with salt and pepper as well, and grill on both sides until marks are visible and eggplant is tender. Brush the chicken with the remainder of the oil and season with the salt and pepper and grill until white in middle. About 3-4 min. on each side.

Now, you stack your ingredients for presentation. Cutlet on bottom, followed by eggplant, tomato, and thick slices of mozzarella and parmesan. top with choice of another chicken or eggplant. Enjoy!

Preheat oven to 400 for gas or 450 for electric. Rub garlic with olive oil and place the whole head of garlic in oven and bake while preparing the rest. Pour broth in saucepan and stir in saffron and keep hot over lowest heat. Heat a 15 inch paella pan and add the chorizo and brown lightly and drain on paper towels. Heat oil in same pan and slowly fry potatoes turning once until brown and cooked through drain the potatoes on paper towels and remove to warm platter. Sprinkle potatoes with salt to taste. Add onion, garlic and green pepper to pan and cook slowly until softened. Stir in the chopped tomato and parsley and cook slowly for 5 minutes. Add paprika then stir in the rice coating well with pan mixture. Pour in the hot broth and peas. Bring to a boil taste for sale, and boil about 3-5 minutes to reduce the liquid just enough to arrange the chorizo and potatoes on top. Remove head of garlic from oven and place in center f pan. Arrange potatoes and chorizo attractively over rice. Bake for abut 15 minutes may need more until the rice is almost al dente. Remove to warm spot cover with foil and let sit for 5 minutes. Serve and enjoy!

Ok, here’s the thing with these bisquits, you do not make these with anything but your hands. They literally are “hand made”. First you take your large bowl and dump in your flour, it doesn’t have to be measured exactly because you shouldn’t use all of it anyway. After the flour is in you want to reach in the shortening and dip out approximately a palmful and place directly in the mound of flour, bring glass of liquid near and start to mix together the flour and shortening with your hand, do not mix all the way around the bowl, but instead work from the inside of the flour out, gradually pour in the liquid and work the flour and shortening together with your hand in the center of the bowl picking flour up along the way by moving your hand in a small circular motion, keep repeating this until you have a mound of dough around 2 cups and it is smooth consistency. You should still have a small amount of flour in the bottom of your bowl. Pinch off ping pong ball size lumps and shape into disks and place in cookie sheet. Using flour to dust with.

Brush tops of bisquits with milk or water before placing in the oven.

Bake at 400 for 12 min or so or until golden.

I hope I explained how to make these in a way you can visualize and understand, it’s the only way I knew how without just showing you. Enjoy!

I make this on the stove top with my griddle pan, but any will do, use Pam™ or similar product to prevent sticking, and it keeps the dish healthier. If you use whole breasts trim down to tender size if you like, I do because it keeps the cooking time down and prevents the spices from burning on the chicken.

You want to cook the peppered bacon first, approx. 3 slices per salad serving, set aside.

Place chicken in pan and cook till white on the outside, sprinkle generously with the Chipotle seasoning on both sides and continue cooking until done.

While chicken is cooking you can be getting the other ingredients ready if you haven’t already. Half the tomatoes and cube the Avocado, coarse chop the cooked bacon into bite size pieces. Plate up the lettuce as this recipe is made “buffet style” individually per person.

When chicken is done, coarse chop it as well, and begin plating while chicken is warm. Plate in this order: lettuce, tomatoes, avocados, cheese, bacon and chicken.